Put the rice in a medium saucepan, add water to cover, swirl to rinse it well, and then drain. Add the 3 ½ cups of water, place over medium heat, and bring to a boil. Adjust the heat to maintain a gentle simmer and cook until the rice swells and softens, 10 to 15 minutes. Add the coconut milk, black-eyed peas, sugar, and salt, and stir well. Cook for 2 to 3 minutes to dissolve the sugar and mix everything thoroughly. Remove from the heat, let stand for 10 to 15 minutes, and serve warm or at room temperature. Or cover and refrigerate for up to 2 days, and reheat gently just before serving time.
source from: vietnameseportal